# From HF.MMX@forsythe.stanford.edu (Marilee Marshall)
SOURDOUGH LIMPA MUFFINS
1.5 CUPS UNSIFTED ALL-PURPOSE FLOUR
1/2 CUP RYE FLOUR
1/2 CUP BROWN SUGAR, PACKED
1 tsp. salt
1 tsp. soda
1 egg, slightly beaten
1/2 cup buttermilk
1/2 cup oil
2 tsp. grated orange peel
3/4 cup starter
Mix dry ingredients together. Make a well in the center. Mix all
wet ingredients together and then pour all at once into the flour
well. Stir just to barely moisten (about 12 strokes). Better will
be very lumpy.
Fill muffin tins to 2/3 full. Bake at 375* for about 30 minutes.
Makes 12-15 muffins.